Creamy Cauliflower Avocado Soup
Vegan option, Gluten Free
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Cauliflower heads or 4 Cups Cauliflower rice
6 Cups Bone Broth (Veggie Broth if Vegan)
1/2 Cup Raw Cashews
4 TBSP Sesame seeds or tahini
2 TBSP Coconut Oil
1 Sweet Yellow Onion
4 Garlic Cloves
1/4 Cup Parsley
Himalayan Sea Salt
Soak Cashews 1-4 hours, drain water and rinse.
Cut or press garlic, let sit 5 minutes.
Chop Parsley, cauliflower and onions.
Sauté garlic & onions until they are translucent.
Pour in 6 cups of Bone Broth in your stock pot.
Add cauliflower, cashews and sesame seeds.
Bring it to a boil.
Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
Let cool and transfer to a high powered blender.
Add avocado and blend until smooth.
Season to taste with the salt and pepper.
Garnish with chopped parsley
If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.